Venison Tenderloin with Dried Fruit Nut Crust and Fig Dumplings
Venison tenderloin with dried fruit nut crust and fig dumplings is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g dried apricots
- 50 g dried plums
- 50 g chopped hazelnuts
- 50 g ground almonds
- 150 g soft butter
- 2 egg yolks
- 2 tbsp breadcrumbs
- 1 pinch Cinnamon powder
- 1 pinch ground cloves
- Salt
- black pepper (ground)
- 600 g venison tenderloin filet (pre‑trimmed)
- 1 tbsp clarified butter (for searing)
- 250 ml game stock
- 100 ml red wine
- 2 sprigs thyme
- 1 tsp Cornstarch
Instructions
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1.
For the crust, pour a little hot water over the apricots and plums and let them soak briefly. Drain and finely chop. Mix with the nuts into the butter. Beat in the egg yolks and add enough breadcrumbs to form a firm yet spreadable mixture. Season with cinnamon, cloves, salt, and pepper; shape into a roll and wrap in parchment or cling film, then refrigerate for about 30 minutes.
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2.
Preheat the oven to 200°C (convection).
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3.
Pat the venison dry, pat it down, and cut into four roughly equal pieces. Season each piece with salt and pepper and sear all sides in hot clarified butter until golden brown. Transfer to a baking sheet lined with parchment. Slice the nut‑fruit butter crust into rounds and spread evenly over the meat. Roast in the oven for about 10 minutes, allowing it to finish pink inside and develop a golden top.
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4.
Drain excess fat and deglaze the pan with game stock and wine. Add thyme and simmer for about 5 minutes until reduced. Whisk cornstarch into 1 tbsp cold water and stir to thicken the sauce. Remove thyme sprigs and season with salt and pepper.
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5.
Remove the venison from the oven, let it rest briefly, then slice and arrange on a saucer of sauce. Serve with creamy savoy cabbage and dumplings as desired.
